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Smokehouse 21

Smokehouse 21 rubs and smokes a variety of barbecued fish, fowl, pig, lamb and cow. All of our meat and vegetables are sourced from local butchers and farmers, and the buns for our sandwiches come from Ken’s Artisan Bakery, right here in Portland.

All of our meat is served dry, so you determine which, if any, sauce you want and how much of it to use. Barbecue sauces include Classic and Spicy (Texan-style) or Spicy Vinegar and Mustard (Carolina-style). Each plate is paired with your choice of two sides, every sandwich with one. And everything comes with wet naps and extra napkins (trust us: you’ll want ‘em).

B.J. Smith brings more than two decades of culinary experience to his role, applying both classic and modern cooking techniques to high quality ingredients provided by local farmers. His love of cooking brought him to the former Western Culinary Institute in Portland, Oregon where he graduated in 1997. Post graduation life led him to the kitchens of nationally acclaimed restaurants: Le Bernardin and Gotham Bar and Grill in New York City, Citrus in Los Angeles and Paley's Place, Veritable Quandary and Olea Restaurant in Portland, Oregon. Smith conceived of Smokehouse in 2010 as a way to apply all he had learned in his fine dining cooking career, but deliver an approachable menu where guests can get their hands dirty and reminisce over food as though at a good friend’s BBQ.